Vegetable salad with parmesan - recipe | FoodPal
Peel the onion and garlic and dice both very finely. Wash the bell pepper half well, remove the seeds and cut into bite-sized pieces. Also wash the zucchini and
Keywords
- zucchini
- leek
- tomato
- eggplant
- paprika
- cheese
- basil
- garlic
- olive oil
- parmesan
- onion
Ingredients
- ½ (75 g) Bell pepper (red, fresh)
- 2 ½ (50 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 ½ Teaspoon Olive oil
- ½ (75 g) Bell pepper (yellow, fresh)
- ⅜ (125 g) Eggplant (fresh)
- ½ (50 g) Onion (fresh)
- ½ Teaspoon Aceto balsamic vinegar
- ⅜ (1 g) Garlic (fresh)
- 3 Pinch(s) Salt, table salt, sea salt
- 3 Pinch(s) Pepper (black)
- ½ Tablespoon Basil (fresh or dried)
- ½ Tablespoon Oregano (dried)
- ½ Tablespoon Thyme (dried)
- 15 g Parmesan cheese
- ½ (100 g) Zucchini (fresh)
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